Rinse and peel the sweet potato, then cut into medium sized cubes. Place the sweet potato in a small saucepan and cover with water and a pinch of salt. Simmer until fork tender then drain off the water and put in a food processor. Add the honey, lemon juice, rosemary and water, then puree until smooth. Measure 1/2 cup of the sweet potato mixture and set aside.
In another bowl using an electric hand mixer, combine 2 eggs, 4 tablespoons of melted butter, milk, and the reserved 1/2 cup of the sweet potato mixture. Slowly blend in the dry pancake mix and whisk until just combined.
Spray a pancake griddle or large sauté pan with nonstick cooking spray. On medium high heat, use a measuring spoon to add the batter to the pan, one tablespoon for each mini pancake. Spread the batter with the back of the spoon to make a flat, circular pancake. Cook 1-2 minutes on each side then remove and place on a cooling rack.
For the date mascarpone, blend dates, honey, lemon juice, lemon zest, rosemary, mascarpone and a pinch of salt in a food processor until smooth. In a small sauté pan on medium heat, cook the pancetta until crispy and drain on a paper towel. Top each pancake with a dollop of the date mascarpone and garnish with the crispy pancetta.